PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Pearlpoint Elderflower

Independent adaptation of a publicly published Tommy Banks recipe. Not affiliated with, sponsored by, or endorsed by Tommy Banks.

Elderflower from a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 10 ml, Honey 7 ml, White Wine Vinegar 20 ml, Olive Oil 80 ml
Dijon Mustard 10 mlHoney 7 mlWhite Wine Vinegar 20 mlOlive Oil 80 ml

Ingredients

  • Dijon Mustard — 10g Dijon Mustard
  • Honey — 10g honey
  • White Wine Vinegar — 20g Elderflower vinegar
  • Olive Oil — 80g elderflower oil

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Honey, White Wine Vinegar, Olive Oil.
  2. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 5 stars · 3 national awards

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Provenance

Tommy Banks works in Modern British / farm-to-table at The Black Swan at Oldstead; credentials include Michelin 1* (The Black Swan at Oldstead).

Originally published as Elderflower Vinaigrette.

Adapted from a Tommy Banks recipe (Tommy Banks / James Martin Chef (miso-glazed monkfish)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tommy Banks / James Martin Chef (miso-glazed monkfish) (published as “Elderflower Vinaigrette”). Full citation lives in Provenance.

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